Pre-heat oven to 350 degrees F (180 C) and grease a 10-inch tart pan.

Cream butter and sugars together in bowl of stand mixer (or with hand mixer). Scrape sides of bowl and add coconut cream; beat until well combined. Add vanilla, baking powder, and salt. Add flour one cup at a time and beat after each addition. Stir in chocolate now and press the dough tightly into tart pan.

Bake for 10-12 minutes until edges just start to turn lightly brown. Remove from oven and cool for about 5 minutes.

While the crust is cooling, beat together the sugar and butter for the brownie filling until creamed. Add the salt, soda, vanilla, and cocoa and stir until combined. Stir in the coconut cream and then the flour until you have a smooth, thick batter. Pour the batter into the slightly cooled crust and spread it into an even layer all the way to the sides. Cover the edges of the cookie crust with foil and return pan to the oven to bake for 8 - 10 minutes more, or until the brownie layer appears dry on top and doesn't jiggle when you nudge the pan a little.

While the brownie layer is baking, pour the aquafaba into the bowl of a stand mixer fitted with whisk attachment and beat on high until they form stiff peaks. Reduce the speed to low and slowly add in the sugar while mixing, then the vanilla and almond extract, and salt. Continue to beat until very stiff.

Once the brownie layer has cooked, remove the pan from the oven and spoon all the meringue over the tart (If desired you can put it in a piping bag fitted with a large tip and pipe it onto the tart in whatever design you want.) Place the tart back into the oven one more time and bake it until the top of the meringue starts to brown, and harden. Remove and cool for at least 10 minutes before serving. It's great warm or cold and it's best eaten as soon as possible as meringues don't last very long.